📝 About This Recipe
This soup is a celebration of spring in a bowl, capturing the fleeting, sweet essence of tender green peas balanced by the cooling brightness of fresh garden mint. By using a quick-blanch technique and a touch of crème fraîche, we achieve a silky, emerald-green texture that feels both indulgent and incredibly light. It is a timeless British classic that works beautifully as an elegant dinner party starter or a restorative, healthy lunch.
🥗 Ingredients
The Soup Base
- 2 tablespoons Unsalted Butter (high quality, European style preferred)
- 1 tablespoon Extra Virgin Olive Oil
- 3 pieces Shallots (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 2 pieces Garlic Cloves (minced)
- 1 piece Celery Stalk (finely chopped)
The Green Elements
- 900 grams Frozen Petits Pois or Fresh Shelled Peas (thawed if frozen)
- 1 large bunch Fresh Mint Leaves (stems removed, roughly torn)
- 1.2 liters Vegetable Stock (low sodium, kept at a simmer)
Seasoning and Texture
- 1/2 cup Crème Fraîche (plus extra for swirling)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (to taste)
- 1/4 teaspoon White Pepper (freshly ground)
Garnish
- 1 handful Pea Shoots (for decoration)
- 4 slices Pancetta or Bacon (cooked until crispy and crumbled (optional))
- 2 pieces Radish (thinly sliced into rounds)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt and foam slightly.
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2
Add the diced shallots, sliced leeks, and celery to the pot. Sauté for 6-8 minutes, stirring frequently, until the vegetables are soft and translucent but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Pour in the simmering vegetable stock. Increase the heat to medium-high and bring the liquid to a gentle boil.
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5
Once boiling, add the peas to the pot. If using frozen petits pois, cook for only 3-4 minutes; if using fresh peas, cook for 5-6 minutes until tender but still bright green.
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6
Immediately remove the pot from the heat. This prevents the peas from overcooking and losing their vibrant color.
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7
Stir in the fresh mint leaves and the crème fraîche. The residual heat will wilt the mint and melt the cream perfectly.
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8
Using a high-speed immersion blender, puree the soup directly in the pot until completely smooth. For an ultra-fine texture, transfer to a stand blender in batches.
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9
Optional: For a true 'velouté' experience, pass the blended soup through a fine-mesh sieve (chinois) into a clean pot to remove any pea skins.
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10
Return the soup to low heat. Stir in the lemon juice, sea salt, and white pepper. Taste and adjust seasoning as needed.
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11
Ladle the hot soup into warmed bowls.
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12
Garnish with a swirl of crème fraîche, a few pea shoots, sliced radishes, and the crispy pancetta if using. Serve immediately.
💡 Chef's Tips
To maintain the bright green color, do not cover the pot with a lid after adding the peas. If the soup is too thick, thin it with a splash more hot stock or water until it reaches your desired consistency. Always use white pepper instead of black pepper to keep the appearance of the soup clean and fleck-free. If using fresh peas, try to find the smallest ones available as they are the sweetest. For a vegan version, swap the butter for more olive oil and use coconut cream or cashew cream instead of crème fraîche.
🍽️ Serving Suggestions
Pair with warm, crusty sourdough bread slathered in salted cultured butter. Serve alongside a crisp, chilled glass of Sauvignon Blanc or an Elderflower pressé. Accompany with a side salad of shaved fennel and citrus to complement the minty notes. Top with toasted pine nuts or sunflower seeds for an added nutty crunch. For a lighter lunch, serve with a goat cheese crostini.